Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County 1994

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Tasting Notes:

The 1994 Cabernet Sauvignon is a richly textured, full-bodied wine with multi-layered flavors of blackberry, black ch...

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  • WS: 88

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A Cabernet Sauvignon wine from California in USA. 1994 Jordan Cabernet Sauvignon 750ml Read more

Tight, firmly tannic and well focused, with complex cherry, currant, menthol and cedar flavors. Turns dry and tannic on the finish, but it's not ou... Read more

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User Reviews for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

External Reviews for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

External Review
Source: JJ Buckley Fine Wines
02/11/2011

A Cabernet Sauvignon wine from California in USA. 1994 Jordan Cabernet Sauvignon 750ml


External Review
Source: JJ Buckley Fine Wines
05/21/2010

Tight, firmly tannic and well focused, with complex cherry, currant, menthol and cedar flavors. Turns dry and tannic on the finish, but it's not out of line for its age. Needs cellaring. Best from 2000 through 2008. 52,000 cases made. Wine Spectator. A Cabernet Sauvignon wine from California in USA. 1994 Jordan Cabernet Sauvignon Estate 750ml


Ratings & Tags for Jordan Vineyard & Winery Cabernet Sauvignon Sonoma County

rated this wine
4.00 5
12/30/2008

Winemaker's Notes:

The grapes were fermented fourteen days in stainless steel to complete yeast fermentation, five days in stainless steel for extended maceration, followed by one week in large oak cooperage while completing malolactic fermentation. The wine was aged in 67% French and 33% American small oak barrels for twelve months and in large oak cooperage for an additional nine months. The wine was then bottled and aged for an additional twenty months at the winery so that upon release it would be elegant and approachable.

Tasting Notes:

The 1994 Cabernet Sauvignon is a richly textured, full-bodied wine with multi-layered flavors of blackberry, black cherry, and cassis. Slight notes of fresh herbs and a subtle framework of oak and vanilla complete this complex wine.

The grapes were fermented fourteen days in stainless steel to complete yeast fermentation, five days in stainless steel for extended maceration, followed by one week in large oak cooperage while completing malolactic fermentation. The wine was aged in 67% French and 33% American small oak barrels for twelve months and in large oak cooperage for an additional nine months. The wine was then bottled and aged for an additional twenty months at the winery so that upon release it would be elegant and approachable.

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52,888 cases of 750mL bottles produced.

Closure: Cork

Notes: 12 months in 67% French Oak and 33% American Oak barrles

Chemical Analysis:

Alcohol: 13% pH: 3.46
Sugar: 0.2 grams per liter Total Acidity: 6.1 grams per liter

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